A starter of sea urchin, caviar and cauliflower is disarmingly creamy gilthead bream with Colonnata back-fat, Paris cep and black truffle is a major savoury mouthful robustly thyme-scented baby lamb from the Pyrenees is a restrained showstopper.
#Amadine cafe skin#
Tiny appetisers might include beautifully crafted crisps of chicken skin packing a foie-gras flavour bomb, or miniature goat’s-cheese pastries, light as air. The tasting menu served at the chef’s table (get your hair done – they’re looking at you too) name-checks Béarn, Saint-Jean-de- Luz, Périgord, as well as her brother and grandfather. The name is a tribute to her home region in Landes, and there’s no doubting the sincerity of her attachment to the south-west and its flavours. But Marsan by Hélène Darroze (who has three Michelin stars for her London outpost at The Connaught Hotel) is relatively new otherwise, opening in 2019 as a fresh incarnation. The smart Left Bank address – a short-ish walk over the river from many of the other restaurants here – hasn’t changed and nor have its regulars. Le Poule au Pot is comfortingly beyond cool, yet only retro on paper, thanks to the dynamism of team Piège.Īddress: 9 rue Vauvilliers, 75001 Paris Website: ĭish to order: Gilthead bream with Colonnata back-fat, Paris cep and black truffle Big-hitting mains include Charolais beef fillet and fabulous poached chicken puddings are flawless, generous old-school treats. Classic onion soup is served daily, even in a heatwave, and snails, frogs’ legs and bone marrow make consistent appearances. But for the most part, La Poule au Pot feels exactly as it always did, preserved for the nation, and the menu of cuisine bourgeoise, plated up family-style, is intact, if elevated in terms of both produce and pricing. So it was that much-garlanded Piège, who runs a handful of restaurants in the area with his wife Elodie, took on the historic doll’s-house-like building, ripping out the café curtains and old wallpaper, giving it all a good scrub and polishing the little brass plaques that name-drop all the music stars who have nibbled the baba au rhum here (Motörhead, Tricky, Nu Shooz). It adds colour and flavour.It is said that the previous owner of this Les Halles institution anointed star chef Jean-François Piège as his successor, having snubbed every other approach. After baking, puncture the pears with a fork and pour over the syrup. In a saucepan, reduce the syrup from the jar, let it cool and add a dash of Poire William, the pear liqueur. Leave the cake to cool for a few minutes before removing it from the ring. Bake the tart on the middle shelf of the oven, on the preheated baking stone or baking tray, for 20–25 minutes, or until golden. According to size of the pears, you may require the base of half a pear to fill a space in the centre. Spoon the mixture into the cake tin, spreading it evenly.Īrrange the pear halves evenly around the outside of the tart, resting them on top of the almond sponge mixture, and with the tip of each half meeting in the middle. Then add ground almonds, cornflour, vanilla and egg, and mix well. In a large bowl, mix the softened butter and sugar. Drain the pears and slice them in half again if they are large. Place the lined tart ring on a lined baking tray or baking stone. Cut a long strip of greaseproof paper to stick to the inside. Butter (or oil) a tart ring, about 18cm x 2cm.
#Amadine cafe plus#
However, if you don’t have this, it will still be a winner.ġ00g unsalted butter, at room temperature, plus extra for brushing the tinġ medium egg (preferably organic or free-range)Īlmonds (for extra flavour, first toast them in a dry pan) For baking like this, I like to use a baking stone.
This dessert is a template to accommodate many other fruits and flavours. You can find some excellent preserved Williams pears in jars or tins, ideal for this recipe. It’s rare to find a dessert that is both simple and extraordinarily delicious.
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